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Pumpkin Muffins by

Because of the high egg content, I recommend storing in the fridge if you're going to have them for a few days.


1/2 cup coconut flour (Bob's Red Mill organic)
1 t. ground cinnamon
1/2 t. ground nutmeg
2 t. pumpkin spice ( OR 1/2 t. ground cloves)
1/2 t. baking soda
1/2 t. table salt
1/2 cup canned pumpkin
6 eggs
4 T. coconut oil, melted
1/3 cup maple syrup
1 t. vanilla extract
1/4 cup walnut halves (optional)
1/4 cup dark chocolate pieces (optional)


1. Preheat oven to 350 degrees.
Mix dry ingredients together in one bowl. Put pumpkin in another, add one egg at a time and beat until mixed, then add the other wet ingredients and mix well.

2. Add dry ingredients to wet, mix well but allow a few small lumps. Fold in nuts and/or whatever else you wish to add.

3. Fill muffin cups 2/3 full of batter. Bake for 18-22 minutes, until lightly brown on top and pass the clean toothpick test. Cool on a wire rack.

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